Chicken and Mushrooms

Ingredients

• Chicken - Boneless, skinless chicken breasts are pounded thin for even cooking. Trimming off any excess fat is recommended to help keep the sauce light and flavorful.
• Herbs and spices - A simple yet flavorful blend of salt, garlic powder, onion powder, paprika, and fresh ground pepper seasons the chicken beautifully.
• Oil - Olive oil is used to pan-fry the chicken, giving it a golden, flavorful crust. You can substitute it with another neutral oil suitable for sautéing if you prefer.
• Mushrooms - White button mushrooms are our go-to but baby bella (cremini) mushrooms work well too. Clean them by wiping with a damp cloth or briefly rinsing under cold water, then pat dry. Slice them, but not too thin, so they hold up in the sauce.
• Butter - Use salted or unsalted butter. Butter adds richness to the sauce and combines with the flour to create a thick, velvety consistency.
• Flour - All-purpose flour creates a roux to thicken the sauce, giving it a velvety texture.
• Broth - Chicken broth serves as the base of the sauce. Use low-sodium broth if you're sensitive to salt, and adjust the seasoning as needed.
• See the recipe card for quantities and preparation.

How to make chicken and mushrooms

Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.

1. Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece to about ¼ inch thick. Season on both sides with the prepared seasoning mix.

2. Heat the olive oil in a large, deep skillet  over medium heat. When the oil is hot, but not smoking, add the chicken. Arrange them so that they are not overlapping.

3. Cook for 3-5 minutes on each side (depending on the thickness) until the chicken is golden brown and cooked through.

4. Make sure the internal temperature of the chicken is at least 165°F at the thickest part. Use an instant read thermometer to be sure.

5. Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan. Cover the plate loosely with a piece of foil to keep warm.

Make the mushroom sauce

1. Do not wash the skillet. Place it back over medium heat, add the butter. When the butter is melted and foaming, add the mushrooms. Cook for 1-2 minutes, stir frequently.

2. Sprinkle the flour over the mushrooms and stir well to mix. Cook the mushrooms for 2 minutes to cook the flour a bit, stirring frequently.

3. Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet.

4. Bring the mushroom sauce to a simmer and cook for 5 minutes or until the sauce thickens, stirring occasionally.

5. The sauce will thicken as it simmers. If it is not thickening, continue to simmer it gently. Do not crank the heat. Also, keep in mind that as the sauce starts to cool, it will thicken further.

6. Taste the mushroom sauce and add salt, if needed. Add the chicken back to the skillet. Turn it to coat with the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

Serve over mashed potatoes, with rice, or on it's own with crusty bread to soak up the delicious mushroom sauce, if desired.

Storing and reheating instructions

• Storing refrigerator: Cool the chicken and mushrooms completely before transferring them to an airtight container. Store in the refrigerator for 3-4 days.
• Storing freezer: To freeze, let the dish cool completely before placing it in freezer-safe containers. Leave about an inch of space for expansion. Label and date the packaging for easy identification and freeze for up to 2-3 months.
• Reheating instructions:
  • Skillet: Heat a nonstick skillet over medium heat. Add the chicken and mushroom sauce with a splash of water or broth to loosen the sauce, if needed. Cover with a lid and heat for 5-7 minutes, stirring occasionally, until warmed through.
  • Microwave: Transfer the chicken and mushroom sauce to a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to prevent splattering. Heat on medium power in 1-minute intervals, stirring between intervals, until fully heated.
• Food Safety: The U.S. Department of Agriculture (USDA) recommends reheating leftovers to an internal temperature of 165°F to ensure they are safe to eat. For more information on proper food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.